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2-1/2 lbs. boneless, skinless chicken thighs
1/2 tsp. dried thyme leaf
1 lemon
1/3 cup flour
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. canola oil
1-1/2 cups chicken broth
1 tsp. lemon peel, divided
1 Tbsp. brown sugar

Preheat oven to 350 degrees.

Rinse chicken and pat dry with a paper towel.  Place chicken in a 9 x 13" casserole dish and squeeze the juice of one lemon over top of each piece of chicken.  Sprinkle chicken lightly with thyme.  Let sit for about 15 minutes.  Mix together flour, paprika, onion powder, garlic powder, salt, and pepper.  Pour flour mixture into a large resealable bag and add chicken pieces; shake well to coat chicken.  In a large skillet, over medium-high heat,  brown chicken in canola oil for about 3-4 minutes on each side.  Rinse casserole dish and spray with nonstick spray.  Pour in chicken broth and 1/2 tsp. lemon peel.  Add browned chicken to the casserole dish.  Mix brown sugar with 1 tsp. lemon peel and sprinkle over chicken.  Bake for 35-40 minutes.  

You can use leftover broth with juices to drizzle over rice.  Serve with fresh steamed asparagus.












 Delicious chicken recipe with brown sugar and lemon
P.O. Box 12721
Pittsburgh, PA 15241


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